I'm really beginning to wonder when the "point of no return" is for this experiment. I mean, wouldn't it make sense that if no mold or anything is to grow on it by a certain day, then that means that nothing will grow on it at all?
I'm not talking about decomposition, I'm talking about growth on the food itself.
Look at the burger and fries... it doesn't look much different than any of the previous 5 days. I seriously wonder what this says about the food. What kind of food doesn't attract microorganisms? Well, it seems that Happy Meal food doesn't.
At least not yet. And that terrifies me.
Your thoughts?
i'm a day late but the fact there is NO decomp is a little scary! have you examined it under a microscope to see if there are any critters there?
ReplyDeletejust wondering.
Have you considered trying this with a Wendy's, Burger King, In n Out burger and fries?
ReplyDeleteI will not try this with a Culver's burger, because I am just waaaaaaaaay to attached to them. The less I know the better.
I would have thought that the bun would have been the first victim in this experiment; hard then mold.
I'm back to being a little queasy.
with the amount of sodium on these things it's actually not that surprising that nothing is growing on the fries. The fact that nothing grows on the buns is somewhat disturbing...
ReplyDeleteThis is starting to creep me out. The ewwww factor is growing.
ReplyDeleteI've actually considered trying this with other fast-food chains, but I'm sort of afraid of what I'd find out.
ReplyDeleteYes, I can see how the amount of sodium would prevent the fries from rotting, but the meat? Is there THAT much sodium in there?
And the buns... I don't think I've ever quite seen bread that doesn't go bad in a week's time.